Chicken Florentine Quesadillas

I love the weekends.  I enjoy having nothing on my agenda except doing exactly what I want.  In my house, that usually involves some  quite a bit of cooking.  These little beauties came about one particular Saturday before my grocery run.  I must say, that I am glad we were running low on everything else, because these were absolutely fabulous and have become one of our favorite weekend lunches.

Cook chicken breasts in Italian dressing,butter, garlic, salt and pepper.  Remove from skillet and allow to cool before shredding.

Saute spinach and mushrooms in the same pan you just removed the chicken from. 

Drooling yet?  Remove spinach and mushrooms from pan.

Place a tortilla in the same pan.  Spoon some Alfredo sauce onto the tortilla.  Next, add a handful of cheese.  Layer with chicken and spinach and mushroom mixture.

Fold tortilla over and brown on both sides.  Cut in half and serve.

What you'll need:

1-2 boneless skinless chicken breasts

1/2 teaspoon garlic (minced)

salt and pepper to taste

1/4 cup zesty Italian dressing

1 tablespoon Butter

1/2 cup Alfredo sauce
1/2 cup Sliced Mushrooms (canned or fresh)

2 handfuls of fresh spinach

1/2 cup mozzarella or Italian cheese blend (shredded)

2 flour tortillas

1.  On medium heat, cook chicken breasts in Italian dressing, Butter, garlic, salt and pepper for 20 minutes or until no longer pink, turning halfway through.  Let cool and shred.

2.  On Medium heat, cook spinach and mushrooms about 5 minutes or until spinach is wilted.  Remove from pan.

3. Reduce heat to Medium-Low. Lay one tortilla flat in pan.  Spoon Alfredo sauce onto tortilla and spread evenly.  Add 1/2 of the cheese, then chicken, then spinach and mushrooms.  Fold tortilla over.  Cook for 2-3 minutes and turn over.  Cook for an additional 2-3 minutes or until tortilla is brown on both sides.  Cut in half and serve.

Makes 2 quesadillas.